Roasted Chicken with Seasoned Rice
In a large baking tin, start by adding the onion chopped into small cubes, add the green bell pepper chopped into small cubes, the grated carrot, the crushed garlic cloves and the tomato paste.For seasoning, add the bay leaves, the pieces of cinnamon bark and the cloves, mix all the ingredients together until incorporated and set aside.In a bowl, add the curry powder, the dried basil, the sweet paprika, the black pepper and the turmeric, mix all the ingredients together very well.After that, sprinkle half of this seasoning mix over the chicken thighs and drumsticks, add the salt, the olive oil and mix very well until the spices are incorporated into the chicken.Now transfer the chicken to the baking tin filled with the veggie mixture.Cover the baking tin with parchment paper and aluminum paper, take to a preheated oven at 180°C (356°F) and roast for 45 minutes.Next, in a bowl, add the white rice, cover with water and let it soak for 20 minutes.Once the chicken has roasted through, remove them from the baking tin and set them aside.Cover the veggie mixture in the baking tin with all the rice, the salt, the chicken seasoning mix, the other half of the seasoning mix we made, the sweet green pepper and the water, mix all the ingredients together very well until the spices are incorporated into the rice.Add the chicken back in the tin.Cover the baking tin once again with parchment paper and aluminum paper.Take to a preheated oven at 180°C (356°F) and roast for another 35 minutes.Serve.
Ingredientes
- 1 Medium Onion
- ½ Green Bell Pepper
- 1 Medium Carrot
- 2 Garlic Cloves
- 1 Cup of Tomato Paste (240ml Cup)
- 2 Bay Leaves
- 5 Pieces of Cinnamon Bark
- 4 Cloves
For Seasoning the Chicken
- 1 Tablespoon of Curry Powder
- 1 Tablespoon of Dried Basil
- 1 Tablespoon of Sweet Paprika
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Turmeric
- 2 Large Chicken Thighs and Drumsticks
- 1 Teaspoon of Salt
- 1 Drizzle of Olive Oil
Rice
- 3 Cups of White Rice
- 1 Teaspoon of Salt
- 1 Packet of Chicken Seasoning Mix (6g)
- 1 Sweet Green Pepper
- 4 Cups of Water
Modo de Fazer
In a large baking tin, start by adding the onion chopped into small cubes, add the green bell pepper chopped into small cubes, the grated carrot, the crushed garlic cloves and the tomato paste.
For seasoning, add the bay leaves, the pieces of cinnamon bark and the cloves, mix all the ingredients together until incorporated and set aside.
In a bowl, add the curry powder, the dried basil, the sweet paprika, the black pepper and the turmeric, mix all the ingredients together very well.
After that, sprinkle half of this seasoning mix over the chicken thighs and drumsticks, add the salt, the olive oil and mix very well until the spices are incorporated into the chicken.
Now transfer the chicken to the baking tin filled with the veggie mixture.
Cover the baking tin with parchment paper and aluminum paper, take to a preheated oven at 180°C (356°F) and roast for 45 minutes.
Next, in a bowl, add the white rice, cover with water and let it soak for 20 minutes.
Once the chicken has roasted through, remove them from the baking tin and set them aside.
Cover the veggie mixture in the baking tin with all the rice, the salt, the chicken seasoning mix, the other half of the seasoning mix we made, the sweet green pepper and the water, mix all the ingredients together very well until the spices are incorporated into the rice.
Add the chicken back in the tin.
Cover the baking tin once again with parchment paper and aluminum paper.
Take to a preheated oven at 180°C (356°F) and roast for another 35 minutes.
Serve.
